Grilled Food Might Make Us Fat
May 29, 2013 05:58PM
The team, led by Helen Vlassara, a medical doctor and director of the Division of Experimental Diabetes and Aging, found that mice that were exposed on a sustained basis to the compound methylglyoxal—a type of advanced glycation end-product (AGE) produced when cooking with dry heat—developed significant abdominal weight gain, early insulin resistance and Type 2 diabetes. Additionally, AGEs have been found to lower the body’s protective mechanisms that control inflammation.
The researchers recommend that we replace frequent grilling, which uses high dry heat, with methods that rely upon lower temperatures or more moisture, such as stewing, poaching or steaming.